Corn Fritters

It’s corn season! Just plain ol’ corn on the cob is great, but I also love to cook with fresh corn. Tonight I made some corn fritters that had the perfect amount of whole corn kernels the consistency wasn’t too runny or soggy or greasy. Credit goes to my latest issue of Cooks Illustrated for the idea and the recipe. I chose to serve them with a Red Pepper Mayonnaise which worked as a duel dip for the fritters and Roasted Artichokes we had with them, but there was also a recipe for a Sriracha-Lime Yogurt dip which caught my eye. This recipe makes about 12 little 2 1/2-3 inch fritters and my family gobbled them up quick. Might want to double them next go around.CORN FRITTERS

Ingredients:

4 ears corn, kernels cut from cobs (or 3 C cut corn kernels)

1 tsp plus 1/2 C vegetable oil

Salt and Pepper

1/4 C all-purpose flour

1/4 C finely minced chives

2 Tbsp grated Parmesan cheese

1 Tbsp cornstarch

Pinch cayenne pepper

1 large egg, lightly beaten

RED PEPPER MAYONNAISE

1 1/2 tsp lemon juice

1 clove garlic, minced

3/4 C jarred roasted red peppers, rinsed and patted dry

1/2 C mayonnaise

2 tsp tomato paste

Salt

*Combine lemon juice and garlic in small bowl and let stand 15 minutes. Process red peppers, mayonnaise, tomato paste, and lemon juice mixture in food processor until smooth, about 15 seconds, scraping down sides of bowl as needed. Season with salt to taste. Refrigerate until thickened, about 2 hours.

Return skillet to medium heat, add corn puree, and cook, stirring frequently with spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine. Rinse skillet and dry with paper towels.